Salmon Cakes With Arugula Salad

Ingredients

• •20 ounces canned skinless, boneless pink salmon
• •¼ cup whole-wheat panko breadcrumbs
• •2 tbsp grainy mustard
• •2 tbsp light mayonnaise
• •1½ tbsp chopped dill
• •1 tbsp finely chopped shallot
• •2 tsp capers
• •2 tbsp extra-virgin olive oil
• •¼ cup 2-percent-fat Greek yogurt
• •2 tbsp lemon juice
• •2 cups baby arugula
• •1 serving Lemon wedges
• •1 serving for serving

Cooking Instructions

1. 1.

   Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.

   5 min

2. 2.

   Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.

   25 min

3. 3.

   Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

   5 min